Taste Test: Chocolate Ice Cream

Manufacturers are reluctant to share information about the type
and quantity of their cocoa, but chef Jerome Landrieu of Barry
Callebaut's Chicago CHOCOLATE ACADEMY™ center tells us that flavor and
texture vary hugely as a result of the cocoa used: "Cocoa that
is drier has less fat and can result in grainier ice cream.
Different cocoa powders have very different flavors and
intensities."